Green Goddess Vegetable & Potato Salad

Ingredients

For the salad

• 500g Queen potatoes, cut into wedges.
• 2 heads of butter lettuce or any lettuce, leaves separated.
• 1 cucumber diced small.
• 1 cup cabbage chopped small.
• 1 cup radishes, thinly sliced.
• 1/2 cup feta, crumbled (optional)
• 1/4 cup pistachios, chopped (optional)
• Microgreens for garnish, (optional)

For the Dressing

• 1 cup Greek yogurt
• 1 cup fresh parsley, leaves and stems
• 1 cup fresh spinach
• 1 cup mixed soft herbs, such as basil, dill, and/or oregano.
• 2 tablespoons chopped chives.
• 1 lemon, juice
• 1 teaspoon lemon zest
• 2 teaspoons capers, drained.
• 1-2 garlic cloves
• Sea salt & pepper, to taste

Method

For the salad

1. Cook potatoes for 10 minutes, or until done, in a large pan of boiling water, seasoned with sea salt. Immediately drain and leave to steam-dry for a couple of minutes.
2. In a serving bowl or platter, combine the lettuce, cucumber, cabbage, and radishes.

For the dressing

Place all the dressing ingredients into a blender and blend until smooth. Adjust the seasoning to taste with sea salt and pepper.

To Plate up

Transfer potatoes gently to the salad serving platter. Drizzle the dressing on top. Sprinkle the crumbled feta, pistachios, and microgreens on top. A showstopper & healthy salad!